Persian Steamed Saffron Rice

In Persian cuisine, rice is a daily staple that accompanies most meals.

Yield: 8-10 1 cup servings
Time: 5 minutes prep time; 45-60 minutes to cook

4 cups white basmati rice
8 cups water
1/4 cup vegetable oil (safflower or sunflower)
Pinch of saffron, dissolved in 2 tablespoons hot water

Wash the rice thoroughly, add water and salt and bring to a boil over high heat. Boil the rice for about 10- 15 minutes or until slightly soft. Most of the water should be absorbed. Shape the rice into a cone (after the water has been absorbed through boling, the sides of the rice should be scooped to the center to create a mound or cone to complete the steaming process) and cover with a lid. Steam over medium to medium-low heat for about 30-40 minutes. Dissolve the saffron in hot water and pour over the top of the rice. Remove from heat and cool, covered, for about 5 minutes.

Recipe by Omid Roustaei
Bul Ko Ki (Korean-Style Barbecue)

1 pound boneless sliced beef
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon shredded garlic
Onion, green onion, green pepper, carrot, etc., chopped (optional)

In a large mixing bowl combine sliced meat, soy sauce, sesame oil, sugar and garlic. Chop and mix in vegetables, if you wish. Marinate in the refrigerator for one hour. Saute' on the stove top, or broil until brown. Serve immediately.

Serves 4

Recipe by Haeshin Kim